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Cooking Instructions for 3/26

Pappardelle with Roman Style Wagyu Brisket (alla Vaccinara)
  1. Ten minutes before you plan to boil you Pappardelle, place the brisket & sauce (in the same container) and 1/4C of water in a saucepan large enough to contain the pasta as well. 
  2. Warm the brisket over very low flame with a lid or foil (this is the time to use your simmer burner if you have one!)  The brisket should be thoroughly heated through and fork tender.
  3. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  4. Drop Pappardelle in boiling water.  Allow to cook for 2-3 minutes.  
  5. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  6. Transfer to pan with the Brisket sauce.  
  7. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  8. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • A knob of butter or mascarpone, or a good swig of olive oil are always welcomed if you want a creamier mouthfeel.  
  • This sauce is very beefy and was balanced by the natural acidity of the tomatoes and the beef having been soaked first in red wine, but you can always add more of either to your liking.
  • Fresh torn herbs like Basil, Parsley or Mint
Ingredient Listing:
Pasta: Semolina, Egg, Water, Salt
Sauce: Wagyu Brisket, Pancetta, Red Wine, Celery, Onion, Carrot, Garlic, Tomato Paste, San Marzano Tomatoes, Beef Stock, Raisins, Cocoa Powder, Sage, Cinnamon, Red Wine Vinegar
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English Pea Tortelli with Black Truffle Burro Fuso
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2.  Pull the Tortelli from the refrigerator shake off any excess flour.  (If any pieces appear to be stuck to the paper or to each other, do not separate.  You can drop the entire sheet of pasta into the water, and quickly remove the paper with tongs, if necessary.)
  3. In a separate pan large enough to contain the pasta and sauce, warm the sauce and melt over low heat.
  4. Drop Tortelli in boiling water.  Allow to cook for 2.5-3 minutes.  Test the edge/seam of the pasta for doneness.  If it feels very firm still, keep in water another 30-60 seconds.  If it seems al dente, and the pocket of the tortelli feels tender, you can take them out.
  5. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  6. Transfer to pan with the Black Truffle Burro Fuso.  
  7. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  8. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • Fresh Squeeze of Lemon at the end or swirl of good olive oil at the end for acidity.
Ingredient Listing:
Pasta: 00 Pasta Flour, Semolina Rimanciata, Egg Yolk, Salt
Filling: Fresh Shelled English Peas, Mint, Ricotta, Cacio de Roma Cheese, Cream, Salt, Black Pepper, Garlic
Sauce: Butter, Black Truffle Condiment, Water, Salt, Olive Oil

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